Preserves, Conserves & Marmalades

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

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“Preserving is a wonderfully creative and deeply satisfying process. It’s like painting with your favorite fruits and vegetables: once you capture a vision on canvas, it becomes something entirely different.”

REBECCA COURCHESNE

Chunkier than jams and jellies, preserves usually contain a single type of fruit, whole or sliced, suspended in a syrup or soft jelly. Conserves, a close relation, generally feature two or more fruits and typically include dried fruits and/or nuts. Whole cherries, blackberries, and figs, or sliced or halved peaches, nectarines, apricots, pears, and quinces are all good candidates for these two favorites of the preserving lexicon.